Nigerian cuisine!

There is a new addition to Kenya's No.1 Online food court  - Naija Kitchen Restaurant. Yes, we finally have Nigerian food for all you Naija lovers! There cuisine is very wide, and very unlike ours! However, there are so many foods that we have here at home but do not eat much though healthy. As you view their menu, you may wonder what a couple of foods are!

Ewedu soup is made from made from Mrenda  or from Ewedu leaves, mixed with crushed melon seeds. The leaves are said to contain Vitamins A, C & E which fend off free radicals therefore protecting the body from degenerative disease. (Ewedu was once believed to be part of Cleopatra’s beauty secrets!)

Semolina is made from Durum flour. Durum means hard in Latin as it is the hardest of all wheats. It has a high protein content and is strong thus is used to make pasta – in Italy pasta is mostly made from Durum wheat. When Durum is milled, its endosperm is ground into a granular product called Semolina, used to make breads or pasta or dough like food that resembles our Ugali.  Or it is mixed with water and turned into thick dough that is forced through holes of different shapes to make different types of pasta. Durum has a yellow endosperm, thus its yellowish color when processed. There has been evidence that eating grains can help in losing or maintaining body weight, especially if the wheat is whole wheat - containing all three parts of the wheat grain – germ, bran and endosperm.

Cassava / Manioc / Tapioca Root is a major staple food in most parts of the developing world. It is also one of the most drought tolerant crops capable of growing in poor soils and low rainfall. Nigeria is the world’s largest producer of cassava root. It is a great source of carbohydrates but poor in protein content although the tubers are rich in Calcium and Vitamin C and a significant amount of thiamine, riboflavin & nicotinic acid.

Cassava can be cooked in many ways – it can be bolied or fried, to replace potatoes. In Nigeria, it is ground and made into Eba / Gari – which has a slightly sour, fermented flavor.

Of note, a diet consisting of a lot of cassava can lead to protein deficiency diseases and it contains anti-nutritional factors and toxins thus it must be prepared properly before it is ingested. Improper preparation can leave enough residual cyanide to cause cyanide intoxication & goiter and perhaps paralysis.

Yams are are a versatile vegetable – it can be roasted, fried, grilled, barbecued, boiled, baked or smoked. 

It is a staple diet in many countries and is the staple food of the Igbo people in Nigeria. They are sometimes mistaken for Sweet potatoes, but they in fact belong to another family & yams tend to be starchier and drier while sweet potatoes are smoother. Yams can contain anti-nutritional benefits too, so some varieties must be detoxified – this is done by boiling them in cold or warm water. Like other root crops, Yams are not a good source of protein but it has the highest protein content compared to other root crops. Kwashiorkor is prevalent in areas where Yams are eaten often thus ones diet must have extra protein to prevent this deficiency and promote good growth and development for children. It contains potassium, Vitamin B6 and C, manganese and dietary fiber as well as being low in calories and saturated fat and sodium, suitable for those seeking to lose weight and suffering from diabetes, joint issues and heart related disease.  Yams can also be bolied and mashed with palm oil, served with eggs (A new breakfast idea for you). It is pounded (Pounded Yam) to create a thick starchy paste served with traditional sauces such as Egusi and palmnut soup. Yam can also be cut up into little pieces and sun dried till the Yam pieces turn into a dark brown color and milled to create a brown powder which is mixed with boiling water to create a thick paste known as Amala.

Another vegetable that adorns this diet is Okra. A highly nutritious vegetable, eaten while its pod is still green, tender and immature. It is packed with fiber - good for cholesterol management and is found to contain folic acid, necessary during pre-conception period decreasing foetal defects.

The pods contain healthy amounts of Vitamin A and flavonoid antioxidants such as Beta Carotene, Xanthin & Lutein making it one of the green vegetables with the highest levels of these anti oxidants. They also contain Vitamin B6, C and Vitamin K essential for blood clotting enzymes and required for strengthening bones. Okra can be eaten raw in salads or cooked as a stewed or fried or can be used in a soup - it produces a gelatinous slimy juice which mixes into the stew sauce or soup and is seen as a favorite ingredient.

                            

The list goes on and on! But one thing can be said for sure, they know how to eat healthy -  we should borrow a leaf! And if you like spicy food, try the Jollof Rice!

Have a healthy day!